NuM NuM

Since it's officially summer, it's time to get your "GRILL ON!" The other night we had the rug rats, sister in law + G.W.M over for dinner and served a very ethnic meal. I made a Garlic-Mustard Chicken and a healthy Mediterranean barley salad. The chicken dish was full of flavor and the spices were more reminiscent of Indian flavors. The chicken would be great wrapped in a pita with some tzatziki sauce or served plain as-is. So next time you're in the mood for a quick weeknight meal, this is an easy go-to.


Garlic mustard grilled chicken skewers
Adapted from Bobby Flay
6 servings

Garlic-mustard glaze
• 1/4 cup whole grain mustard
• 2 tablespoons Dijon mustard
• 4 cloves garlic, finely chopped
• 2 tablespoons white wine vinegar
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon honey
• 1 tablespoon finely chopped fresh rosemary leaves
• 2 teaspoons Spanish paprika
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Grilled chicken skewers
• 2 pounds chicken breasts – pound to one inch thickness
• Eight wooden skewers, soaked in cold water for 30 minutes

Preparation
For garlic-mustard glaze:
Whisk together all of the ingredients in a small bowl,cover,and let sit at room temperature.

For grilled chicken skewers:
1. Heat your grill to high.
2. Pound chicken breasts to one inch thickness and cut into 1-1/2" cubes. Then cut slits into each piece of chicken making sure not to cut all the way through the chicken. This will help the marinade penetrate through the chicken. Pour half of the marinade over the meat and let marinate up to three hours in fridge. (The original recipe requires no marinading but I thought it would add more flavor to the chicken) Just before you are ready to grill, skewer chicken pieces onto skewers.
3. Grill the meat, turning once and brushing with the remaining glaze, for 4 to 6 minutes until golden brown, and slightly charred. Transfer the skewers to a cutting board and let rest for 5 minutes.
4. Place the skewers on a platter and serve hot or at room temperature